This is a twist on your average BLT

It does include some bacon, and tomato (in the guacamole) and lettuce (as a side salad or you could consider the cilantro the “L”). So indeed liberties have been taken in the name.

Okay, it’s not really a BLT as such, BUT the bottom line is that it taste so nummy good! Notice I said “Twist” earlier.

I pretty much enjoy most things that include guacamole, I have a thing for avocados really. So this was no exception, in face the guacamole almost didn’t make it on the BLT at all, I kept having to “check” the flavor of it.

This sandwich can be a great weekend dinner, sliced up for hungry kids and it’s perfect for picnics. It’s quick and easy to prepare, the only part I found that I had to be patient with the most was waiting on the chicken to cook through. Although, during that time is when you can get busy with preparing everything else (or keep checking that guacamole).

It was funny watching my kids lick their chops waiting to delve in. The hints kept coming. Finally after I assembled it and laid it before there tiny hands, it was gone in a flash. Well worth every minute of the wait.

My only complaint is that I should have chosen a softer crust, only because that’s my preference. If you like a nice thick crust that’s more chewy, stick with the French baguette, but I would suggest an Italian loaf that has a softer crust.

If you like yours to have a bit more of a kick, then you can always sprinkle over some sliced red chilies. I do enjoy them, but have to be aware of keeping it child friendly, although that doesn’t keep me from having a bowl of them on the side for my own taste.

As for a side salad, any simple salad will do. My all time favorite is a mix of baby greens and feta cheese with a drizzle of Extra Virgin Olive Oil and either Balsamic vinegar or a squeeze of lemon and salt and pepper to taste. You can dress it up any way you’d like, just try not to over power the flavors of your sandwich, the salad should be compliment to the main dish. Why not try topping off your sandwich with some salad, then that would make it officially a BLT and those naming liberties would not have been in vain.

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Chicken "BLT"

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

With the twist being that it's not an official BLT, but has chicken, guacamole with tomatoes and cilantro as your "L", liberties have been taken. Still it's delicious and I love how it all comes together. Great for lunches, a light dinner or the perfect picnic companion.

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Ingredients

• Italian bread or French Baguette, mine was originally @ 24 inches long
• 4 strips of smoked bacon
• 2 skinless, boneless Chicken breast
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• EVOO (extra virgin olive oil)
• 1 small handful of cilantro
• Guacamole
• 1 ripe avocado
• 1/2 lime
• 1 spring onion, sliced
• 1/2 med tomato, diced
• salt & pepper to taste

Instructions

1. In a hot pan, cook your bacon until crispy. Set aside.
2. Sprinkle the oregano and cumin over the chicken breast. In the bacon drippings, brown your chicken until golden on both sides and cooked through (when pierced, juice runs clear). Set aside to cool slightly. Slice when cool.
3. During the time the chicken is cooking, make the avocado.
4. Cut in half lengthwise, remove the seed and using a large spoon, scoop out the avocado into your small bowl. Squeeze over 1/2 lime juice, and with either the spoon or the back of a fork, start mashing until mostly smooth.
5. Add your sliced spring onions and diced tomatoes to the avocado mixture and season to taste with salt and pepper. Set aside.
6. Now to assemble. Slice your bread lengthwise and spread the avocado first as your bottom layer. Now add the chicken slices and crispy bacon all along the sandwich. Top with Cilantro. Slice accordingly and serve with a simple side salad. For an added kick, you can also top your sandwich with sliced red chilies. Serve up and enjoy.
7. Makes enough for 2 really starved people or 4 modestly hungry people.

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.